Gooey Reese’s Cheesecake Cookies

If you’re obsessed with peanut butter, chocolate, and melt-in-your-mouth cookies, these Gooey Reese’s Cheesecake Cookies are your new favorite treat. They’re soft, rich, and filled with a surprise center of creamy cheesecake, then packed with Reese’s pieces and mini peanut butter cups for the ultimate indulgence. Perfect for parties, holidays, or when you’re simply craving something sweet and extra special.

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Why You’ll Love This Recipe
Decadently Gooey – Cream cheese centers make every bite melt-in-your-mouth.
Peanut Butter Heaven – Packed with Reese’s pieces and peanut butter cups.
Eye-Catching & Fun – Bright colors and textures make these cookies irresistible.
Make-Ahead Friendly – Chill the filling in advance and bake when ready.
Bakery-Style at Home – Big, chewy cookies that taste like they’re straight from a shop.

Ingredients You’ll Need

For the Cheesecake Filling:

• 6 oz cream cheese, softened
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

For the Cookie Dough:

• 1 cup unsalted butter, softened
• ¾ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup mini Reese’s pieces
• ¾ cup mini chocolate chips
• ¾ cup chopped mini Reese’s peanut butter cups

Optional Toppings:

• Extra Reese’s pieces or peanut butter cups for pressing on top
• Flaky sea salt for a sweet-and-salty finish

Tools You’ll Need

• Hand or stand mixer
• Mixing bowls
• Baking sheets
• Parchment paper
• Cookie scoop
• Small spoon for filling

Step-by-Step Instructions

Step 1: Make the Cheesecake Filling

1. In a small bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth.
2. Scoop into small teaspoon-sized dollops onto a plate or tray.
3. Freeze for 30 minutes, or until firm.

Step 2: Make the Cookie Dough

1. In a large bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Add eggs and vanilla, mixing until smooth.
3. In a separate bowl, whisk together flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Fold in Reese’s pieces, chocolate chips, and chopped peanut butter cups.

Step 3: Fill and Shape the Cookies

1. Scoop 2 tablespoons of cookie dough and flatten slightly in your palm.
2. Place a frozen cheesecake ball in the center and cover with another tablespoon of dough.
3. Seal edges and roll gently into a ball.
4. Place on a parchment-lined baking sheet, leaving 2 inches between cookies.

Step 4: Bake

1. Preheat oven to 350°F (175°C).
2. Bake cookies for 11–13 minutes, or until edges are golden and centers look slightly underbaked.
3. Press extra Reese’s or peanut butter cups into the tops right after baking.
4. Cool on the pan for 5 minutes before transferring to a wire rack.

Step 5: Cool & Serve

1. Serve slightly warm for gooey centers, or cool completely for chewy texture.
2. Store leftovers in an airtight container at room temperature for up to 3 days.

Tips for Perfect Gooey Cookies
Freeze the Cheesecake Filling – Keeps it intact while baking.
Don’t Overbake – Slightly underdone centers yield the best texture.
Use Mini Candies – They distribute better in the dough.
Chill Dough if Too Soft – Helps cookies keep their shape in the oven.
Use Parchment Paper – Prevents sticking and over-browning.

Serving Suggestions
With Cold Milk – Classic pairing that balances the richness.
As Ice Cream Sandwiches – Add a scoop of vanilla or peanut butter ice cream.
Drizzled with Chocolate – For an extra indulgent finish.
With Coffee – Perfect for a sweet afternoon pick-me-up.
In Gift Boxes – Wrap in parchment or place in bakery boxes for sharing.

How to Store & Reheat

Storing:

• Room Temperature: Keep in an airtight container for up to 3 days.
• Refrigerate: For up to 1 week if you prefer firmer centers.

Freezing:

• Freeze cookie dough balls or baked cookies for up to 2 months.
• Bake from frozen (add 1–2 minutes) or thaw overnight in the fridge.

Reheating:

• Microwave: Warm cookies for 10–15 seconds to soften and melt the center.
• Oven: Reheat at 300°F (150°C) for 5–7 minutes.

Frequently Asked Questions

1. Can I skip the cheesecake filling?
Yes! The cookies are still delicious without the filling—just adjust the baking time slightly.

2. Can I use regular Reese’s instead of minis?
Absolutely. Just chop them into small chunks before mixing in.

3. Can I use peanut butter chips instead of cups?
Yes, peanut butter chips add great flavor and are easy to mix in.

4. Can I make them smaller?
Yes. Use less dough and smaller cheesecake scoops—just reduce baking time by 2–3 minutes.

5. Are they overly sweet?
They’re rich but balanced. The tangy cheesecake filling helps mellow the sweetness.

Final Thoughts
Gooey Reese’s Cheesecake Cookies are everything a dessert should be—soft, rich, creamy, and packed with peanut butter-chocolate flavor. Whether you bake them for a party, a special occasion, or a cozy night in, they’re guaranteed to satisfy every craving. Just be warned: one is never enough.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your cookies turn out.
Preparation Time: 25 minutes
Freezing Time: 30 minutes
Baking Time: 13 minutes
Cuisine: American

Nutritional Information (Per Cookie):
Calories: 310 | Protein: 4g | Carbohydrates: 34g | Fat: 18g | Fiber: 1g | Sodium: 130mg

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